Easy Teriyaki Chicken: Simple Recipe for a Delicious Meal
Quick and easy homemade teriyaki chicken with a flavorful, glossy sauce. Perfect for weeknight dinners!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake (or dry sherry)
- 2 tablespoons granulated sugar
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
- Cooked rice, for serving
Instructions
- In a medium saucepan, whisk together the soy sauce, mirin, sake (or dry sherry), sugar, honey, grated ginger, and minced garlic.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking.
- Continue to simmer the sauce for about 3-5 minutes, or until it has thickened to your desired consistency. Remove from heat and set aside.
- Make sure your chicken thighs are cut into 1-inch pieces.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the chicken pieces to the skillet in a single layer. Sear the chicken on all sides until it’s nicely browned (about 5-7 minutes per batch).
- Pour the teriyaki sauce over the chicken, ensuring all pieces are coated.
- Reduce the heat to medium-low, cover the skillet, and let the chicken simmer in the teriyaki sauce for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened further. Stir occasionally. The internal temperature of the chicken should reach 165°F (74°C).
- Spoon cooked rice into bowls and top with the teriyaki chicken and plenty of the flavorful teriyaki sauce.
- Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.
Notes
- For a richer flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes (or up to overnight) before cooking.
- Add your favorite vegetables (broccoli, bell peppers, onions, snap peas) to the skillet a few minutes before the chicken is done.
- Spice it up with a pinch of red pepper flakes in the sauce.
- Use tamari instead of soy sauce for a gluten-free version.
- Chicken is done when internal temperature reaches 165°F (74°C).
Find it online: https://mmmflavors.com/easy-teriyaki-chicken/